The flower crab is a common crab in a kind of crab, eating method is also more, flavor and fresh, but many people want to buy home to do their own found that they do not know how to kill, so the following I want to teach you how to kill the flower crab which can not be wanted.
How to kill flower crabsmethod one
1, cut off the shell on the stomach, and then take a chopstick in the sharp corner of the concave hole downward pressure through, so that you can.
2, then cut off the feet of the flower crab, cut off the double chela, and split it into four pieces, followed by scrubbing and steaming.
Method 2
1. Grab the flower crab with insulated gloves and find a piece of soft shell in the shape of a triangle, lift the soft shell and remove it with a knife.
2. Next, start from the soft shell joint, pry open the shell with a knife, and then rinse the flower crab shell and crab body. At this time, pay attention to remove the gills on the top of the crab body. This time the crab is not completely dead, and may also pinch people, be careful.
3, then carefully chop off the two pincers of the crab, remember to use a knife to break the two large pincers of the crab. Then chop off the legs and chop the flower crab into 4 pieces, brush and rinse carefully with a brush.
How to wash flower crabs
We can first pour a small amount of white wine in the pot with flower crabs to remove the fishy odor and at the same time get it drunk. When the crab is unconscious, in order to avoid waking up during the scrubbing, we can take it out and knock it out with a knife.
The next step is to scrub, directly with a brush in its abdomen hard brush, must be hard Oh, only so that you can brush clean. After brushing the abdomen, do not forget to brush its pincers, feet and other parts.
Lastly, put it under the faucet with water to rinse, and then you can cook it.
Flower crab with egg delicious upgrades
Meat elegant sweet flower crab + egg the most flavorful
Miles crab person Liu Beibei said, in the three kinds of crabs in the Miles crab, flower crab price is the highest, its pattern is particularly gorgeous, like a noblewoman in the crab in general, and its meat is also like a noblewoman's skin, tender with a sweet taste, is a kind of noble and expensive crab, but is still very popular. The crab is a noble and expensive crab, but it is still very popular.
In fact, Taiwan can eat flower crabs all year round, but the quality and production varies. Usually around the Dragon Boat Festival and in the fall, the production is the most abundant and the taste is the best, and the flower crabs during the peak season are fat and mature, and their meat is firm and Q-quick, especially in the male crabs that have a lot of muscle mass.
The female flower crab's muscle mass is not more than that of the male crab, but its umbilical cover contains some crab yolk, which is more suitable for combining with eggs. The simplest way is to scramble the flower crab with onions and eggs, or steam the flower crab with steamed eggs in a teapot, or add a little bit of egg sauce when frying the curry with the flower crab, so that the egg flavor and the flower crab dish with rice and flower crab can make a perfect combination, and a bite of it is enough to have a double egg fusion of seafood and poultry flavors.
How to make flower crab
Flower crab and vegetable puffed rice
Ingredients: flower crab / small abalone / ginger / bamboo shoots / bok choy / rice / rice / wine / salt / sugar
Methods:
1. Bamboo shoots to remove the shells, then Blanch in water for 3 minutes, drain and shred; ginger and small bok choy washed and shredded for use; flower crab with a brush clean and then break open the shell, remove the heart and gills of the crab, the crab all four, knock off the crab pincers for use; small abalone cut into julienne strips for use.
2. pan heat a little oil, put ginger stir-fry, then add the flower crab stir-fry until the color white, then add the abalone wire stir-fry for a few times, add water to the amount of no more than the crab, cover the lid of the pot and cook until the water boils, then reduce the heat to simmer for about 30 minutes.
3. Add white rice until the water boils again, sprinkle some white pepper to remove the fishy smell, then add shredded bok choy and bamboo shoots, add salt and sugar to taste.
4. seafood dishes pickled rice, fresh eyebrows fall off ~
Ginger and scallion stir-fried crab tutorial
The main ingredients: four crabs (in the seafood market you can ask the boss to help you cut up, to remove the gills, and go home to rinse clean can be)
Seasoning: green onions, ginger, dry garlic, garlic, coriander, red pepper, green pepper, millet pepper, cornstarch, salt, soy sauce
Method:
1. crab slaughter clean, chopped into pieces, then the crab meat dipped into a thin layer of cornstarch, to be used;
2. medium heat heating pot of oil, to be the oil burned to eighty percent of the heat, will be the crab meat deep-fried until red through the oil, fished out to drain the oil; (at this time you can put the shells of the crab on the side)
3. pot to stay in the bottom of the oil, after the heat, burst incense ginger and garlic, chili pour stir fry, then add the crab meat stir fry evenly, seasoned soy sauce, salt, cooking wine stir fry simmer;
4. add green onion segments, turn up the heat and stir fry, and finally with a good mix of cornstarch and water to play a thin thickening (cornstarch and water with a bit of sugar and cooking wine) can be.
5. Sheng dish, the crab cover arranged, put two parsley garnish.
TIPS: The reason for dipping the crab meat in a layer of cornstarch is to prevent the surface of the crab from frying and losing too much meat juice. If you want to make it easier, you can skip the step of dipping the crabmeat in cornstarch and deep-frying, and just stir-fry for a longer period of time.
Cooking tips: the pot must not dry water, if the fire is big pot dry along the pot with a little water. Fried crab must be a little juice, so that thickening can make the crab wrapped in juice. As long as the ingredients are put, not fragrant will be very difficult to ha